Chicken Al Pastor Tacos

Meat Preparation

• Use 3 lbs of boneless, skinless chicken thighs.
• Wash, pat dry, then season both sides with salt and pepper.

Marinade Preparation

• Blend the following ingredients until smooth:

  • 1 1/4 cup water
  • 1/4 cup light pineapple juice
  • 1/4 cup apple cider vinegar
  • 1/4 onion
  • 4 garlic cloves
  • 5 de-seeded chile guajillo
  • 1 chile morita
  • 2 bay leaves
  • 3 chile chipotle
  • 1 tbsp Achiote powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp Better Than Bouillon
  • 1 tsp salt
  • 1 tsp pepper

• Strain the marinade.

• Place chicken and marinade in a gallon-size zip-lock bag.

• Refrigerate for at least 3 hours.

Cooking Instructions

1. Preheat oven to 300 degrees.
2. Transfer meat into a 9x9x2 foil pan.
   • Add 240g of pineapple chunks.
   • Ensure the pan size is conducive for cooking in juices.
3. Cook for 1.5 hours or until meat reaches 165 degrees.
   • Stir the meat once halfway through.
4. Remove from oven and increase temperature to 400 degrees.
   • Remove most juices, leaving 1/4.
5. Slice chicken, return to pan, and cook for an additional 10-15 minutes for a char.
   • Optionally, pan-sear the meat.

Serving Ingredients

• La Banderita street taco tortillas
• Cilantro and onion for toppings
• Green salsa (recipe available on the page)

Nutritional Information (per serving of 4oz meat and 4 low carb tortillas)

• 382 Calories
• 33g Protein
• 27.5g Carbs
• 17g Fat